On cuts of beef (steaks), e coli and other harmful bacteria can only be on the outside. You only need to make sure the surface is heated. The inside can be raw and still be safe. For this reason, I prefer my steaks almost still alive enough to walk off the plate. If my mouth is not covered in blood when I'm done then it was overcooked.

On burgers, unfortunately, since the beef has been ground, e coli can be anywhere, so it needs to be heated all the way through... Hence, medium-rare.

Gonna have to stray from the majority crowd on this one.
I like my steaks well done, but not dry. It's gotta be juicy. I like my steaks the way I like my women........"DARK AND JUICY". I also like to have it w/ baked potato, steak sauce, and non-fat sour creme and veggies. MMMMMMMMMMMMMMMMMMMM.... THATS what the F#@$ IM TALKIN BOUT!

mid-rare filet. im not a fan of sirloins for the bloodline or ribeyes for all the outside fat. NY strip is tasty but only sometimes so i stick with my filet. i wont turn down a free steak, regardless of cut, but if im buying - filets.

LOL unicorn i know to each his own, everyone likes their steaks differently, but a good steak doesnt need any kind of steak sauce. well done just kills the taste i think too, but i know everyone is different. i work at Copelands, we buy the same steaks as Ruth Chris so i eat them all the time baby woo

I do not eat dead matter. Plus soon as you cook animals it becomes denatured to the point where money per gram of protein is not really worth it. Plus I do not need extra cholestrol nor fat.

Ridiculous.

you don't want dietary fat? what's wrong with you?

You blew away any credibility you would have on any future posts on this board in my opinion.

(you can blame my rage on the meat)

If you backed up what you just said with anything remotely credible, then maybe i would humor you and ponder it.

By the way, you need dietary fat. And Dietary (read spelling) CHOLESTEROL is not as half bad as you think it is, and has not been actually absolutely proven to raise serum HDL and LDL. The Egg people have been fighting that notion for years.

Soy is better than animal protein. Health care professionals and consumers alike are becoming more aware of the potential benefits that adding protein to the diet can provide. Throughout our lives, protein in our bodies is continuously broken down and remade, thus requiring the addition of protein to our diets. High quality proteins provide the best and most efficient way to meet human nutritional needs. Therefore, it is important that the protein added to the diet is of the highest quality possible.

The nutritional quality of soy protein has been studied in depth. Studies have shown that nitrogen balance, digestibility, and protein utilization are similar between beef and soy proteins. Other studies show that soy protein can support nitrogen balance and does provide adequate amounts of the amino acid methionine, which is important for growth and development. Recent studies have reported that nitrogen absorption, protein digestibility, biological value, and net utilization of soy protein are similar to milk protein.

The high digestibility of soy protein, the content and bioavailability of its amino acids, and the nitrogen content make soy protein a high quality protein. Based on protein digestibility calculations, soy protein achieves a score of 1.0, the highest score possible and on par with other high quality proteins like egg whites and milk proteins. Therefore, the addition of soy to the diet is a good way to meet all of your protein nutritional requirements. Proteins consist of 28 amino acids.
We manufacture 19 amino acids in our livers. Nine essential
amino acids must be obtained from the foods we eat. Many
people believe that animal and plant proteins are exactly
the same. That is not true.

One of those "essential" amino acids is methionine.

One needs methionine for many human metabolic functions
including digestion, detoxification of heavy metals, and
muscle metabolism. However, an excess of methionine can be
toxic and create that acid condition in your blood.

The center atom of methionine is sulfur. That's the problem.
Eat foods containing too much methionine, and your blood
will become acidic. The sulfur converts to sulfates and weak
forms of sulfuric acid. In order to neutralize the acid, in
its wisdom, the body leaches calcium from bones.

"Dietary protein increases production of acid in the blood
which can be neutralized by calcium mobilized from the
skeleton." {American Journal of Clinical Nutrition, 1995;
61,4}

Why do nations with the highest rates of bone disease also
have the highest milk/animal consumption rates? The highest rates
of osteoporosis are to be found in America,Denmark, Holland, Norway,
and Sweden.